| Wine Styles | Pinot Grigio • Dry, L to M body, M(+) acidity, apple, lemon, spices • Italy: Friuli, Veneto Pinot Gris • Dry to sweet, F body, M to H alcohol, M acidity, apple, peach • Best: rich, oily texture, developing honey, smoky notes as ageing • France: Alsace • New Zealand: Marlborough, Gisborne, Central Otago |
| Key Regions | France: Alsace Italy: Veneto New Zealand |
| Viticulture | • Early budding (prone to spring frost) • Early ripening • Can rapidly accumulate sugar (thus high potential alcohol) and drop acidity; thus, picking dates are crucial • Prone to fungal diseases (downy mildew, botrytis bunch rot) |
| Winemaking | A wide range of styles from lighter body, fruity, easy-drinking to fuller body, concentrated styles Easy drinking styles (most Pinot Grigio) • Stainless steel fermentation to retain primary fruit • Cultured yeasts for neutral styles • MLF blocked to retain acidity and freshness High quality • Fermented in inert vessels at moderate temperature (up to 20dC) to retain freshness • Ambient yeasts to reflect terroir • Lees ageing in large vessels to gain more texture and retain freshness • Matured in barrels to better integrate flavours and develop tertiary aromas via slow oxidation |